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Job Purpose
The Food & Beverage (F&B) Manager is responsible for overseeing all food and beverage operations, ensuring exceptional service delivery, operational efficiency, and profitability. The role includes leading pre-opening and opening activities, setting up systems, teams, and standards to successfully launch and sustain high-performing F&B operations.
Key Responsibilities
Pre-Opening & Opening Management
- Lead all F&B pre-opening activities including concept execution, SOP development, and operational setup.
- Participate in outlet design, kitchen layout planning, and equipment selection.
- Develop menus in collaboration with the culinary team, including pricing and costing.
- Recruit, train, and onboard the full F&B team ahead of opening.
- Set up POS systems, inventory processes, supplier relationships, and reporting structures.
- Plan and execute soft opening and official launch activities.
- Ensure readiness across all departments for a smooth and successful opening.
Operations Management
- Oversee daily F&B operations across restaurant, bar, room service, and events.
- Ensure smooth coordination between kitchen and front-of-house teams.
- Maintain high standards of service, hygiene, and guest experience.
Guest Experience & Service Excellence
- Ensure consistent delivery of exceptional customer service.
- Handle guest feedback, complaints, and special requests professionally.
- Monitor service standards and continuously improve guest satisfaction.
Revenue Growth & Profitability
- Develop and implement strategies to increase F&B revenue.
- Analyze sales reports, trends, and performance metrics.
- Drive upselling, promotions, and menu optimization initiatives.
Cost Control & Financial Management
- Manage budgets, food and beverage costs, and profit margins.
- Monitor inventory, purchasing, and stock control to minimize wastage.
- Ensure accurate billing, cash handling, and financial reporting.
Team Leadership & Development
- Recruit, train, and supervise F&B staff (servers, bartenders, supervisors).
- Set performance standards and conduct regular evaluations.
- Foster a positive, high-performance, and service-driven culture.
Menu Planning & Quality Control
- Collaborate with the Head Chef/Sous Chef on menu development and pricing.
- Ensure consistency in food and beverage quality and presentation.
- Introduce new concepts, specials, and seasonal offerings.
Compliance & Standards
- Ensure compliance with health, safety, and hygiene regulations.
- Maintain licensing requirements and operational policies.
- Uphold brand standards and SOPs across all outlets.
Systems & Reporting
- Utilize POS and inventory systems to track sales, stock, and performance.
- Generate regular reports on revenue, costs, and operational efficiency.
- Use data insights to improve decision-making and performance.
Requirements
- Bachelor’s degree or Diploma in Hospitality Management or related field.
- 5–8 years of experience in food & beverage operations, with at least 2–3 years in a managerial role.
- Proven experience in pre-opening and opening of restaurants, hotels, or F&B outlets is required.
- Experience in fine dining, luxury hospitality, or high-volume establishments is preferred.
- Strong understanding of restaurant and bar operations
Key Skills & Competencies
- Strong leadership and team management skills
- Excellent customer service and interpersonal skills
- Strong project management and pre-opening execution capability
- Financial acumen and cost management expertise
- Operational efficiency and problem-solving skills
- Strong communication and organizational abilities
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